Directions

1.

For the Orange Cream: In a small bowl mix together cream cheese, powdered sugar, milk, and orange zest. Reserve until ready to serve.

2.

For the Pancakes: In a large bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and pecans. In a separate bowl whisk together egg, brown sugar, milk, and vanilla. Fold in carrots.

3.

Adjust oven rack to middle position and preheat to 200°F, place a rack set in a rimmed baking sheet in the oven. Melt 1 tablespoon of butter in a skillet over medium high heat. Add batter using a 1/4 cup scoop, fitting as many as you can fit without touching. When bubbles begin to form on the surface of the pancake flip the pancake and continue to cook until pancakes hav browned, about 3 minutes. Set cooked pancakes on rack in rimmed baking sheet in oven while you cook remaining pancakes.

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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